Mast-o Khiar

Ingredients

• 500 gthick yogurt
• 1cucumber — diced
• 2 tbspdried mint
• 1 clovegarlic
• 2 tbspwalnuts — chopped
• 1 tbspraisins
• to tastefine sea salt

Method

1. Start by preparing the cucumber. Peel the cucumber and cut it in half lengthwise. Use a spoon to gently scrape out the seeds, then grate the cucumber using the large holes of a box grater. Place the grated cucumber in a colander, sprinkle with a pinch of fine sea salt, and let it sit for about 10 minutes to draw out excess moisture. Gently squeeze the cucumber to remove any remaining liquid.
2. In a large mixing bowl, combine 500 g of thick yogurt with the grated cucumber. Stir in 2 tablespoons of dried mint, ensuring the mint is evenly distributed throughout the mixture. This will give the Mast-o Khiar its characteristic aromatic flavor.
3. Using a mortar and pestle, pound 1 clove of garlic with a pinch of fine sea salt until it forms a smooth paste. Add this garlic paste to the yogurt mixture, stirring well to incorporate. The garlic should be evenly mixed, providing a subtle yet distinct flavor.
4. Chop 2 tablespoons of walnuts into small pieces and add them to the yogurt mixture along with 1 tablespoon of raisins. Stir gently to combine, ensuring the walnuts and raisins are evenly distributed. This adds texture and a hint of sweetness to the dish.
5. Taste the mixture and adjust the seasoning with additional fine sea salt if needed. The flavors should be balanced, with the salt enhancing the yogurt's tanginess and the garlic's pungency.
6. Cover the bowl with plastic wrap and let the Mast-o Khiar rest in the refrigerator for at least 30 minutes. This resting period allows the flavors to meld and the dish to cool, enhancing its refreshing quality.
7. Once chilled, give the Mast-o Khiar a final stir before serving. Transfer it to a serving bowl and garnish with a sprinkle of dried mint or a few walnut pieces if desired. Serve cool as part of a mezze spread, inviting guests to enjoy it with bread or as a side dish.